Fig & Olive is Chicago's ode to the Mediterranean cuisine of coastal Italy, Spain and Southern France. From the limestone stucco walls to the extensive wine list, this hot spot uses ingredients to highlight the season and transport guests from the Gold Coast to warmer locales. The spring brunch menu is no exception and we recently sat down to dig in. Check out our choice snaps!
The crostini selection at Fig & Olive means business - while we start a toasted flight with prosciutto, ricotta, fig, olive and walnut, over 10 varieties mark menus throughout the day.
Up next, one of the signature brunch items at Fig & Olive, the Truffle Mushroom Croquettes. These little cubes of lightly fried goodness are stuffed with Cremini mushrooms and a parmesan béchamel sauce while sitting on a pillow of truffle olive oil aioli.
Thank goodness there is no such thing as too many truffles - the Truffle Mushroom Fontina Scrambled Eggs blend cremini & black trumpet mushrooms, mascarpone, fontina and scallions into softly scrambled eggs, served in a tiny cast iron skillet.
“At Fig & Olive, I want to highlight our menu’s core ingredient of olive oil, which we use in place of butter in our dishes." - Laurent Halasz, Founder
Next, our first foray into the sweeter side of the menu. The Fig & Olive Waffle layers seasonal fresh fruit, pearl sugar and vanilla whipped cream on top of lightly battered waffles.
We dig sweets but can't say no to organic eggs and the South of France Poached Eggs with Salmon has what we need. These poached eggs are presented on toasted crostone bread and layered with cured salmon, cream cheese ricotta, cilantro, dill and tomato. Instead of hollandaise, a pimentón spread does the trick with potatoes and mesclun salad on the side.